Season both sides of the pork chops with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet, and cook the pork chops over high heat for about 5 minutes on each side, or until both sides are nicely browned.
Remove the pork chops from the pan (place them on a large plate) and reduce the heat to medium. Add the remaining olive oil, minced garlic, and thyme to pan and cook for 1 minute, or until the garlic is golden. Add the rest of the ingredients (maple syrup, dry white wine, chicken broth) and give it a stir. Carefully place the pork chops back into the pan and continue to cook for about 15 minutes, or until the sauce has thickened to a nice glaze and the pork chops are fully cooked to an internal temperature of 160F.
Remove from heat and serve hot, spooning the extra glaze from the pan over the pork chops.

(Cooking time of pork chops will depend on their thickness. If the pork chops are fully cooked before the sauce has thickened to your liking, remove them from pan and cook down the sauce for a few minutes. On the other hand, if your sauce cooked down too much and has started caramelizing but the pork chops are not done, add in a ½ cup of water or chicken broth and stir.)